In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan and chill for 30 minutes.

Beat the softened cream cheese until smooth and creamy, then add powdered sugar and vanilla extract until fluffy.

Whip heavy cream in a separate bowl until stiff peaks form and fold into the cream cheese mixture in three additions.

Incorporate cooled strong brewed coffee and espresso powder into half of the cream cheese filling.

Spread the coffee-flavored filling over the chilled crust and then layer the remaining plain cream cheese mixture on top.

Cover and refrigerate for a minimum of 4 hours or overnight.

Dust with cocoa powder and garnish with dark chocolate shavings before serving.